Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention

Baoguo Xu; Min Feng; Bimal Chitrakar; Benxi Wei; Bo Wang; Cunshan Zhou; Haile Ma; Bin Wang; Lu Chang; Guangyue Ren; Xu Duan

doi:10.1016/j.foodchem.2022.132539

Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention

Food Chem. 2022 Aug 15:385:132539. doi: 10.1016/j.foodchem.2022.132539. Epub 2022 Feb 23.

Authors

Baoguo Xu¹, Min Feng², Bimal Chitrakar³, Benxi Wei², Bo Wang², Cunshan Zhou², Haile Ma⁴, Bin Wang⁵, Lu Chang⁵, Guangyue Ren⁶, Xu Duan⁶

Affiliations

¹ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: [email protected].
² School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
³ College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071001, China.
⁴ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
⁵ Shandong Huamei Biology Science &Technology Co., Pingyin, Shandong 250400, China.
⁶ College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

PMID: 35278739
DOI: 10.1016/j.foodchem.2022.132539

Abstract

Awareness of edible rose being beneficial for health has attracted researchers in exploring different rose products. The study aimed to investigate effects of vacuum freeze drying (VFD), hot air drying (HAD), heat pump drying (HPD), relative humidity drying (RHD) and catalytic infrared drying (CID) on the physicochemical properties, and volatile organic compounds (VOCs) of Pingyin roses. Results showed that the VFD roses had significantly (p < 0.05) bright color, complete tissue cells, low shrinkage, and good plasma membrane permeability. CID roses showed the highest total phenols content (164.09 ± 0.88 mg/g) and the strongest antioxidant activity. Besides, the odor is the most crucial indicator for dried roses. VFD can well prevent the odor from diminishing/destroying and preserve the natural smell of rose. Thermal drying including HAD, HPD, RHD, and CID, could cause significant losses of VOCs. Consequently, the findings can provide the scientific basis for future large-scale production of dried rose products.

Keywords: Catalytic infrared drying; Correlation analysis; Dried roses; GC–MS.

MeSH terms

Antioxidants / chemistry
Desiccation / methods
Freeze Drying
Rosa*
Volatile Organic Compounds* / chemistry

Substances

Antioxidants
Volatile Organic Compounds